Ingredients for Dairy Processors - Articles - Page 76

Functional ingredients boost the health and nutrition of dairy foods

Makers of dairy foods and beverages can boast about the inherent nutrition in their products. They also can boost the health claims by adding functional ingredients such as protein and omega-3s.

Kimberly Decker

May 16, 2013

In the words of the Academy of Nutrition and Dietetics, “All foods are functional at some physiological level.”

Sodium under scrutiny

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

Karen Giles-Smith MS, RD

May 14, 2013

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

Sweeteners

Layn USA introduces line of monk fruit natural sweeteners

May 3, 2013

Layn USA introduces line of monk fruit natural sweeteners, including Lovia, a monk fruit and stevia leaf combination sweetener.

Ingredients

Chr. Hansen adds 10 new shades to its FruitMax family of colors

Chr. Hansen steps up its efforts in coloring foodstuffs to better support F&B customers making the switch to this next generation natural colors.

April 30, 2013

In order to better support food manufacturers take the leap to coloring foodstuffs, Chr. Hansen significantly steps up its efforts in this product segment.

Nutrition

Cargill initiative helps food makers improve the nutritional profiles of products for children

New website – www.childhood-nutrition.com– provides resources for manufacturers and foodservice operators facing formulation challenges.

April 30, 2013

"Cargill believes that we all have a stake in improving kids' nutrition – families, government, public health organizations and the food and beverage industry," said Pat Bowe, corporate vice president of Cargill's Food Ingredients & Systems businesses. "With this initiative, we are focusing resources to help customers develop formulations with less trans and saturated fat, sugar and sodium, and more whole grains, fiber and protein."

Tate & Lyle introduces Tasteva, a zero calorie stevia sweetener

April 26, 2013

Tate & Lyle introduced Tasteva, a stevia sweetener that provides zero calorie sweetness in use.

Sensient Colors LLC Develops Advanced Emulsion Technology for Natural Colors

April 17, 2013

Sensient Colors LLC, a business unit of Sensient Technologies Corporation (NYSE:SXT) has expanded its research and development efforts on a global scale, and developed an Advanced Emulsion Technology for natural colors.

Sugar in the spotlight

Making foods taste sweet is one of sugar’s roles. It also provides bulk to foods and beverages, and depresses the freezing point in ice cream.

Kimberly Decker

April 16, 2013

Dairy manufacturers are well aware of the health-and-wellness trend that is forcing serious re-evaluations of their ingredient choices.

Stabilizer

Ingredient helps processors create yogurt shakes made from reconstituted milk

A new stabilizing system opens up additional market potential.

March 30, 2013

A new stabilizing system is said to greatly enhanced the properties of yogurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk.